本研究集中在颜色的测定,风味,味道,通过电子鼻发酵1、2、3和8年的虾酱的挥发性有机化合物(VOCs)变化,电子舌,顶空固相微萃取气相色谱-质谱联用(HS-SPME-GC-MS)。在发酵过程中,虾酱的颜色变成深棕色,L*降低,a*,和b*值。无机硫化物气味在所有发酵样品中占主导地位。鲜味,丰富,余味-B在发酵的第3年达到最大值。总共有182种挥发物,包括长链烷烃,酯类,醛类,烯烃,酮,酸,呋喃,还有吡嗪,被检测到。16种VOCs,包括二甲基二硫醚,methional,三甲基吡嗪,(E,E)-2,4-庚二烯醛,选择苯乙醛作为风味标志。相关分析表明,94个VOCs与咸度相关,40、17、21、22和24个VOCs对咸度有贡献。umami,aftertase-B,酸味,和苦涩,分别。这些新数据可能有助于优化发酵持续时间,以实现负鼠虾酱生产中的目标风味指标。
The present study focused on the determination of color, flavor, taste, and volatile organic compounds (VOCs) changes of shrimp paste fermented for 1, 2, 3, and 8 years by E-nose, E-tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). During fermentation, the color of shrimp paste turned dark brown with decreases in L*, a*, and b* values. Inorganic sulfide odor was dominant in all fermented samples. The umami, richness, and aftertaste-B reached a maximum in year 3 of fermentation. A total of 182 volatiles, including long-chain alkanes, esters, aldehydes, olefins, ketones, acids, furans, and pyrazines, were detected. Sixteen VOCs including dimethyl disulfide, methional, trimethyl-pyrazine, (E,E)-2,4-heptadienal, benzeneacetaldehyde were selected as flavor markers. Correlation analysis showed that 94 VOCs were related to saltiness while 40, 17, 21, 22, and 24 VOCs contributed to richness, umami, aftertase-B, sourness, and bitterness, respectively. These novel data may help in optimizing fermentation duration to achieve target flavor indicators in opossum shrimp paste production.